Recent content by Tapio

A Hatsukokoro by Myojin single bevel Gyoto. I have also a similarly spec’d Kiritsuke.

I bought an used puukko made by Kay Vikström. The finish of the handle was not in a good shape. Also the edge was damaged. After a bit of maintenance the knife got back it’s full beauty and sharpness.

This whittling knife is made by blacksmith Mikko Inkeroinen. I’m a fan of the simple but efrective design. The knife is really light in weight and well balanced. A true scandi grind and old trusty silver steel make a keen edge.

Roselli’s UHC is my favorite steel for an outdoor knife.

Marttiini Witch’s Tooth. These knives usually have a smooth stainless blade but mine has a carbon steel blade with deep hammer marks. This is what Marttini says about their knife: According to old beliefs, the rattle made of reindeer antler at the end of the handle keeps the evil spirits at bay...

Would you care to elaborate on that? I would like to hear how those blades differ. I paid about 87 öre a blade.

You have to have few spares, just in case, you lose your old trusty blade. I just wanted to play safe and got 1000 spares.

My weaponh has been chosen for the next 20+ years

I've been shaving my head with modern multiblade cartridge razors for 20+ years. The last few weeks I've been testing different DE razors. Now I'm already quite happy with Slim Twist DE. Shaving my head with it takes a bit more time and I need to be ten times more aware of things but the results...

I’ve seen plent of soft knives and none of them performs well. I would never even consider buying anything under 56 HRC.

I’ve been looking for an inexpensive travel DE razor that shaves well my face and head. Shaving my head without any cuts has been rather challenging. Today I got a bunch of old Gillettes had my best shave so far. That white Slim Twist has the perfect blend of aggressiveness and safety for my...

Suehiro Kongou-to Coarse 80. It's just too soft. Fells like trying to sharpend a knife on a warm block of butter. Debado 200 (180), on the other hand, is perfect.

I totally think that touching up is sharpening. Could you define touching up. When I can use that term? I, as a non native speaker, don’t understand at all why this is so important.

It was more like once per 2-3 month.. Even if I would touch up or sharpen the knife twice a month there wouldn’t be too much wear. The edge would need just few passes on a relatively smooth stone. When coarse or medium stones are not needed to restore a clean apex the wear will be slow. The...

I don’t think that the heel area is any different from the rest of the blade. The initial cut through the skin is just the hardest part and I used very little force to make the cut. Normal cutting probably would give a different impressio.